Jul 14 2026
Restaurants›Siegel's 1941›Chopped Chicken Livers And Matzo Ball Soup Recipe

Chopped Chicken Livers And Matzo Ball Soup Recipe

Inspired by Siegel's 1941
Time1h 30m
Serves4

Choice of Dressing

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Chopped Chicken Livers

For the Matzo Ball Soup

Method

Chopped Chicken Livers Preparation

  1. 1

    Sauté the Onions

    In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

  2. 2

    Cook the Chicken Livers

    Add the chicken livers to the skillet and cook until they are no longer pink in the center, about 5-7 minutes. Remove from heat and let cool slightly.

  3. 3

    Chop and Combine

    In a food processor, combine the cooked chicken livers, sautéed onions, hard-boiled eggs, salt, black pepper, and parsley. Pulse until finely chopped but not pureed. Adjust seasoning to taste.

Matzo Ball Soup Preparation

  1. 4

    Prepare the Matzo Balls

    In a bowl, mix matzo meal, eggs, water, salt, and black pepper. Stir until combined and refrigerate for 30 minutes.

  2. 5

    Make the Soup Base

    In a large pot, bring the vegetable broth to a boil. Add chopped carrots and celery; reduce heat and let simmer for 10 minutes.

  3. 6

    Form and Cook the Matzo Balls

    With wet hands, form the matzo mixture into balls about 1 inch in diameter. Gently drop them into the simmering soup. Cover and simmer for an additional 20-25 minutes until the matzo balls are cooked through.

  4. 7

    Serve

    Ladle the soup with matzo balls into bowls. Top with chopped chicken livers and garnish with fresh dill if desired.

More from Siegel's 1941